Freeze-drying and rehydration.
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Authors
Hamilton, Leonard Anderson.
Subjects
Advisors
Pucci, Paul Francis
Date of Issue
1973-06
Date
June 1973
Publisher
Monterey, California. Naval Postgraduate School
Language
en_US
Abstract
Experimental results using roast turkey meat were
obtained substantiating the uniformly retreating ice front
model used in freeze-drying.
A one-dimensional model for rehydration was developed,
based on flow in capillary tubes. Experimental results
using roast turkey meat compared favorably with model prediction
for an effective capillary diameter of 0.0010 cm.
The results indicate a rapid rehydration following the model
behavior predicted, followed by a much slower rate of
rehydration. Maximum rehydration of the samples tested was
to approximately two thirds of the original water content,
eighty percent of which occurred during the first, rapid
rehydration period.
The experiments also confirmed the model prediction of
increased rehydration with increasing temperature.
Type
Thesis
Description
Series/Report No
Department
Mechanical Engineering
Organization
Naval Postgraduate School
Identifiers
NPS Report Number
Sponsors
Funder
Format
Citation
Distribution Statement
Rights
This publication is a work of the U.S. Government as defined in Title 17, United States Code, Section 101. Copyright protection is not available for this work in the United States.